in the vineyard : This wine was crafted from two neighbouring vineyards at Zevenwacht situated 150 metres above sea level on a south Westerly facing slope. The elevation and slope offer maximum exposure to the cooling sea breezes from the nearby Atlantic Ocean during the warmer days of the ripening period. These vineyards are perfect for the maximum flavour, colour and tannin development that we require for our Cabernet Sauvignon. The vines are trellised on a five-wire hedge with supplementary drip irrigation.

about the harvest: 2006 delivered moderate summer temperatures allowing for a long ripening period resulting in good tannin, colour and sugar ripeness. The grapes were picked between 25° and 25.5º Balling.

in the cellar : After harvesting the grapes were destalked and lightly crushed into 10 ton stainless steel fermentors. Regular pumpovers were done with at least one delistage (rack and return) per day during the peak fermentation period. The wine was fermented at 28ºCelsius and pressed off the skins four days after fermentation. Malolactic fermentation took place in the barrel for better wood integration and colour stabilization after which the wine was racked and returned to 50% new French barrels and 50% second fill French barrels. This wine was aged for 13 months in wood.